Sweet & sour stuffed chicken (morgh-e tu por-e torsh-o-shiri
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cornish game hens -or- | |
| 2 | smalls | Frying chickens with skin removed |
| 2½ | teaspoon | Salt |
| 1 | tablespoon | Oil |
| 1 | large | Onion, peeled and thinly sliced |
| 2 | Cloves garlic, peeled and crushed | |
| 1 | cup | Pitted and finely chopped prunes |
| 1 | Apple, cored and chopped | |
| 1 | cup | Finely chopped dried apricots |
| ½ | cup | Raisins |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground saffron, dissolved in 2 tablespoons hot water |
| 1 | teaspoon | Sugar |
| ½ | cup | Orange juice |
Directions
Recipes from Persian Cooking For A Healthy Kitchen 1. Clean and rinse the hens or chickens in cold water, then pat dry and rub with ½ teaspoon salt.
2. Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, 2 teaspoons salt, pepper, cinnamon, saffron water, and sugar. Mix well.
3. Preheat the oven to 350°F. Stuff the hens or chickens with the fruit mixture and truss the cavities shut.
4. Place the stuffed birds in a greased ovenproof dish or roasting pan and pour in the orange juice. Cover and bake in the oven for 11/2 hours, basting with pan juices, until the meat separates easily from bone.
5. Serve from the ovenproof dish or arrange the birds on a serving platter.
Serve with Saffron Steamed Plain Basmati Rice (chelow), bread, salad and fresh herbs.
Posted to JEWISH-FOOD digest V97 #045 by Daniella De Picciotto <daniela@...> on Feb 11, 1997.